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Cured & Smoked Mackerel, Rye Toast, Mustard Cream, Beetroot & Red Watercress

This Starter is made using the SOSA Smoke Powder & Gel Crem Cold. The powder takes out the cold smoking process after the mackerel has been cured.
Preparation:
Cooking: 12 hours 30 minutes ( Prep and Cooking Time)
Serves: 4 people

Ingredients

  • 4 fillets of mackerel
  • ½ tbsp. Mustard Cream
  • 200ml double cream
  • 200ml organic beetroot juice
  • Red water cress
  • 100% rye bread
  • 120g fine salt
  • 80g sugar
  • ¼ bunch of dill
  • 7g of smoke powder SOSA
  • 14 g Gel Crem Cold
  • Lemon juice
  • 2g sugar

Method

Mix together the salt, sugar, smoke powder & dill
Lay the mackerel flat in a Vac Pac bag and sprinkle the cure over the fillets so there is a complete even layer of the flesh. Vac Pac the fish and leave to cure for 12 hours
After the 12 hours wash the fish under cold running water for 5 minutes. Then Vac Pac in Oil until ready to serve
Whisk the cream, mustard, lemon juice, sugar and a pinch of salt together to a soft peak
Using a hand blender, blitz together the Gel Crem Cold & the Organic Beetroot juice. Leave to stand for a couple of minutes then blitz again, this will make a good fluid gel consistency. Gel crem Cold thickens a liquid up with out any after taste. It will go as far as a thick custard consistency like crem pat. If it’s too thick then add more liquid, if it’s too thin add more gel crem

To Serve:

Ingredients

  • all components

Method

Take a slice of the 100% rye and grill on both sides, break some pieces off the bread and fry off in clarified butter to make croutons
Dress the plate with the mustard cream, beetroot, place the mackerel on the rye bread and garnish with the red watercress | Print |
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